Crushed Tomatoes

A spoon resting in a bowl of crushed tomatoes, heaped with pulp that holds its shape.

Taste the difference

Less water. More tomato.

Italian tomatoes suspended in Italian tomato juice. Thick on the spoon, and heavy with fruit.

Brix above 6.00
Drained weight above 60%

In your kitchen

It starts with the tomato

Small, soft pieces that keep their colour and their character all the way to the plate.

A plate of spaghetti tossed with tomato sauce and topped with basil, on a stainless steel bench in a working kitchen, pieces of tomato still visible in the sauce.

Pasta sauces

Soft pieces that keep their shape in the sauce, so the tomato is still there to see and to taste on the plate.

Tomato sauce simmering in a steel saute pan on a gas stove, with a wooden spoon resting in it.

Soups and stews

Build colour, body and recognisable tomato texture into slow-cooked dishes.

01
Pizza
Spread straight onto the base, with no passing or breaking down first. Where the local style suits a crushed base, that is the practical reason a pizzeria reaches for it rather than whole peeled.
See the recipe: Pizza with Crushed Tomato Sauce
02
Baking and antipasti
The pulp goes into doughs as readily as onto them. Mazza's own tomato breadsticks are built on it, and take their colour from it.
See the recipe: Tomato Crushed Breadsticks
03
Curry and masala bases
Onions and tomato cooked down to a base gravy. Crushed skips the blanching and chopping that whole fruit needs, and the pieces collapse cleanly as the masala reduces.
04
Sofrito, salsa and stews
A ready base wherever a kitchen starts with tomato, onion and fat, from a Spanish sofrito to a slow-cooked stew.

See it made

Featured Recipe

Pizza with Crushed Tomato Sauce

Slow-proofed dough baked at high heat, with the crushed tomatoes spread straight onto the base.

Close-up of crushed tomatoes: soft fragments of tomato in a thick, glossy red pulp. — Soft pieces in a thick, glossy pulp

Quality you can trust

The proof is in the pouring

Three things a can will tell you on its own, each of them written into the specification.

Brix

Above 6.00

The sugar concentration, and the first figure on any tomato specification. Mazza treats it as a floor rather than a target: below it, the batch is not accepted.

Colour

Bright red

A bright, even red right through the can. It is the first thing you see when the lid comes off.

Flavour

Fresh and typical

Ripe and clean on its own. Made from fresh fruit rather than concentrate, and it tastes like it.

A long row of identical bowls, each holding the same portion of crushed tomatoes. — The same specification, batch after batch

What is inside

The same specification, every batch

Italian tomatoes suspended in Italian tomato juice, with citric acid at no more than 0.20%. That is the whole ingredient list: GMO-free, and free from all 14 major allergens.

What comes out is a bright red pulp in soft 10×10mm pieces. Shelf life is 36 months at ambient temperature, and it is listed in 4.05kg and 2.5kg catering cans and a 10kg bag-in-box. Order it again next year and it is the same product, which is why kitchens that put it on the menu tend to keep it there.

Across the range

Three cuts, three jobs

All three are Italian tomatoes in their own juice. What changes is the cut, and how much of the work your kitchen does itself.

Three bowls side by side showing the range from fine to coarse to whole: crushed tomatoes, chopped tomatoes, and whole peeled plum tomatoes in juice. — Crushed, chopped and whole peeled, side by side

You are here
Crushed
Small, soft pieces of tomato in their own juice, for a base with texture and less preparation.
Cut
10×10mm pieces
Preparation
Pour, portion and cook
Best for
- Pasta sauces
- Pizza, spread straight onto the base
- Soups and stews
Chopped
Larger, firm tomato cubes in juice when a more defined piece is wanted in the finished dish.
Cut
18×18×18mm cubes
Preparation
Pour and cook; pieces hold their shape
Best for
- Rustic pasta sauces
- Stews
- Baked dishes
View Chopped Tomatoes
Whole peeled
Intact peeled fruit for chefs who want to inspect the tomato and control the final texture.
Cut
Whole fruits, 24–36 per 3kg can
Preparation
Break by hand, pass or blend
Best for
- Traditional pizza preparations
- Classic pasta sauces
- Recipes where intact fruit matters
View Whole Peeled Tomatoes

Specifications

Specifications, formats and logistics

Formats, handling, physical characteristics and the source technical sheet in one place.

Download technical sheet

A 4.05kg foodservice can of Mazza Chef Crushed Tomatoes, Polpa di Pomodoro. — 4.05kg foodservice can36 months from production date

Common questions

Before you order

For importers and distributors

Discuss Crushed Tomatoes with Mazza

Pack sizes, specifications and supply.

Start a distributor enquiry Or use the contact form

Less water. More tomato.